Pasta La Vista Baby

For me, digging into a bowl of hot, homemade pasta, is just as delightful as spending a day in my pyjamas watching Gilmore Girls. Needless to say, Italian cuisine is one of my guilty pleasures. During my trip to Rome at the end of summer, I decided to spend my days making my own pasta in varying shapes, colours and sizes. Much to my mother’s amusement, my shopping list requests revolved around bags of Tipo 00 flour and multiple boxes of eggs – what else would an intrepid pasta enthusiast need? Although the process of making fresh pasta is a little messy and a fair bit sticky, the satisfaction of eating homemade pappardelle is definitely worth a flour explosion!


– 100g Tipo 00 flour per person

– 1 egg per person

– A pinch of salt

– Olive Oil

– A rolling pin

Step 1: Place the flour on a board and make a well in the centre. Crack the egg into the well with a pinch of salt. Using a fork, whisk the egg and combine with the flour. Knead the dough until smooth and elastic. If the mixture is too dry, add a drizzle of olive oil to form the correct playdough-like consistency. Cover with cling film and leave to rest for around 30 minutes.

Step 2:  Very lightly dust a surface with flour and roll the dough with a rolling pin until it is extremely thin. With a knife, cut thick strips of pappardelle, maintaining the size.  

Step 3: Bring a litre of salty water to the boil, and add the strips of pasta. Cook for 2-3 minutes until al dente (soft but still has bite). Serve with a sauce of your choice. I recommend a mushroom sauce to accompany the pappardelle.

Mushroom sauce:

– Half a pack of mushrooms

– Olive oil

– A large knob of butter

– A handful of fresh chopped parsley

– 100ml single cream

– A clove of garlic

– A generous handful of Parmesan cheese

Slice the mushrooms and finely dice the garlic. Melt the butter in a frying pan along with the olive oil and add the mushrooms and garlic to the pan and cook until they gain some colour. Add the cream to the pan and stir in the chopped parsley and grated Parmesan. Combine the pappardelle with the sauce, and serve with a liberal grating of Parmesan on top.

Enjoy and to quote Sophia Loren and many broke students, “everything you see I owe to pasta”.


Images courtesy of Zime Illustrations, Jess Eddy & Suzie Ridler

Images compiled by Genevieve Gralton